Perfectly grilled chicken served on a bed of mixed greens with olives and shredded Parmesan make a great bistro-style dish for four.
What You Need
Original recipe yields 4 servings
1 cup KRAFT Balsamic Vinaigrette Dressing, divided
4 small boneless skinless chicken breasts (1 lb.)
1 pkg. (10 oz.) mixed salad greens
1 red pepper, sliced
1 can (2-1/4 oz.) sliced black olives, drained
1/2 cup KRAFT Shredded Parmesan Cheese
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Let's Make It
Heat grill to medium heat.
Pour 1/2 cup dressing over chicken in shallow glass dish. Refrigerate 15 min. to marinate, turning after 7 min. Remove chicken from marinade; discard marinade.
Grill chicken 5 to 7 min on each side or until done (165ºF). Cut into strips.
Toss greens, peppers and olives in large bowl. Top with chicken. Drizzle with remaining dressing; sprinkle with cheese.
Serve with a fresh fruit salad and whole-wheat rolls.
Prepare as directed, omitting the marinating step, reducing the dressing to 1/2 cup and substituting 2 pkg. (6 oz. each) OSCAR MAYER Deli Fresh Grilled Chicken Breast Strips for the grilled marinated fresh chicken.
Calories From Fat
% Daily Value*
Total Fat 18g
Saturated Fat 4.5g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.